"or groat. Rolled oats are often used as a key ingredient in granola breakfast cereals (in which toasted oats are blended with sugar and/or nuts and raisins) and granola bars. Rolled oats are also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars and baked oatmeal dessert dishes such as Apple Brown Betty and apple crisp. Oats may also be added to foods as an accent, as in the topping on many oat bran breads and as the coating on Caboc cheese. Oatmeal is also used as a thickening agent in thick, savoury Arabic or Egyptian meat-and-vegetable soups,"
"that consuming oat bran or whole rolled oats can lower the risk of heart disease when combined with a low-fat diet via the effect of oat beta-glucan to reduce levels of blood cholesterol. A similar conclusion was reached in 2010 by the European Food Safety Authority. Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to the country's low temperatures and high humidity. As a result, oats became the staple grain of Scotland. The ancient universities of Scotland had a holiday called Meal Monday to permit students to return to their farms and"
"the 1790s notes the bread of High Furness being thin oatcakes, whilst in Lancashire a leavened oatcake known as riddle bread was made. The Staffordshire oatcake is quite different to those from Scotland, being more of a pancake in form, containing a significant proportion of wheat flour along with oatmeal. In Yorkshire, only one side of oatcakes is cooked, and they are bubbly in appearance. In Scotland, oatcakes are made on a girdle (or ""griddle"", in other forms of English) or by baking rounds of oatmeal on a tray. If the rounds are large, they are sliced into farls before"
"by grinding oats into a coarse powder. It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal. Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as ""Scottish Porridge Oats"" (rolled), ""Scottish Oatmeal"" (medium ground), and ""Pinhead Oatmeal"". The main uses are: Staffordshire oatcakes are a local component of the full English breakfast. It is a plate-sized pancake, made with equal parts medium oatmeal and wheatmeal (flour), along with frothing yeast. Once the"
"Atholl brose Atholl Brose (or Athol Brose, Athole Brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). When made with cream the drink is rather like Baileys Irish Cream. Atholl Brose has also become an alternative name for the dessert Cranachan, which uses similar ingredients. According to legend, the drink is named after the 1st Earl of Atholl, who quashed a Highland rebellion in 1475 by filling the rebel leader's well with the mixture, making him easily captured. Atholl Brose has long been a part of the Hogmanay (New Year's)"
"carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills. In addition to oats, brose could be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions). Brose Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for"
"Teviotdale cheese Teviotdale is a full fat hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90km from the summit of Peel Fell in the Cheviot Hills. The cheese is produced from the milk of the Jersey cattle. There are no known current producers of this cheese. The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour. Milk is heated to 32 °C and after rennet is added, left to incubate for 90 minutes at a temperature between 25°C and 32°C."
"combining suet, oatmeal, seasoning and onions, in sheep's or cow's intestines. In Gaelic speaking parts of Scotland they were referred to by the name ""marag gheal"". These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet; the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed;"
"on cinema and television featuring the actor Rory McCann in a kilt and actress Rebecca Godwin as his admirer. Rory McCann, a former lumberjack, subsequently made many public appearances and is widely seen as the ""face"" of Scott's Porage Oats. The following additional brands come under the Quaker Oats umbrella: Scott's Porage Oats Scott's Porage Oats is a Scottish breakfast cereal (a brand of porridge) sold in the United Kingdom. Porridge has been consumed in Scotland as a staple food since the Middle Ages, and is primarily consumed in the winter. A&R Scott began producing Scott's Midlothian Oat Flour in"
"in the 1980s and their sons were later involved. Jeff Reade died in April 2013 and his memory was honoured at the British Cheese awards. In 2003 the herd was predominantly Friesian cows. Isle of Mull Cheddar Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Inner Hebrides, Scotland. It is made from unpasteurised milk. The cows on the Sgriob-ruadh farm are grass-reared with fermented grain from the nearby Tobermory distillery also used for fodder. Milk is taken directly to the cheesemaking vats without being pasteurised. The ivory colour of the cheese"
"this stigma, the oatmeal raisin cookie has grown to represent anything that is widely considered unfavorable. Television hosts such as Seth Meyers and John Oliver, for example, have used oatmeal raisin cookies in political analogies or jokes to describe or similize candidates and policies that are widely disliked. Oatmeal raisin cookie An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices. A descendant of the Scottish oatcake, the oatmeal cookie was eventually improved with raisins, and now the oatmeal"
"cheese, was held in March 2006 at the European Parliament, but was not passed into law. In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour. The basic recipe calls for a mixture of cheese, leeks and breadcrumbs, although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard. The mixture is then rolled into sausage shapes, and then fried. There is no sausage casing used, although egg is used to"
"breeds, and are free range. Clonmore has won numerous awards including a Gold medal at the National Farmhouse Cheese Competitions in 2003, a Silver medal in the same competition in 2005, a Gold medal in the British Cheese Awards in 2006, and a Bronze medal in 2008. Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed"
"Oatcake An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes are cooked on a griddle (""girdle"" in Scots) or baked in an oven. Oatcakes have been documented as existing in Scotland since at least the time of the Roman conquest of Britain in AD 43, and likely before then. Oatcakes have also been described as being the ""mainstay of Scottish breads for centuries"". Jean Le Bel, around"
"scone mixes. McCann's Steel Cut Irish Oatmeal McCann's Steel Cut Irish Oatmeal is an Irish brand of oatmeal that is sold internationally. It consists of steel-cut oats rather than rolled oats. In 1800, John McCann built a mill at Beamond, County Meath, near Drogheda. In the 19th century, John McCann's Irish Oatmeal won several international prizes for the quality of its product and much of it was exported to the United States. John McCann Jr. merged with R. R. Hill of Drogheda in 1896 and Beamond Mill closed in 1898 and the company moved to Merchant's Quay, Drogheda. In the"
"Oatmeal Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled. Ground oats are also called ""white oats"". Steel-cut oats are known as ""coarse oatmeal"" or ""Irish oatmeal"" or ""pinhead oats"". Rolled oats can be either ""thick"" or ""thin"", and may be ""old-fashioned"", or ""quick"", or ""instant"". The term ""oatmeal"" is also used in the U.S. and parts of Canada as another word for an oat-based porridge popular in such countries made from either ground, steel-cut, or rolled oats. The oat grains are dehusked by impact, then heated and cooled to"
"Clonmore Cheese Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available. It has a mild and sweet flavour, which is stronger when aged. It is a seasonal cheese, produced from late March till early November. The goats herd numbers between 70 and 80 of both Saanen and Toggenburg"
"collect more oats for food. Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: ""A grain, which in England is generally given to horses, but in Scotland supports the people."" His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, ""Yes, and where else will you see such horses and such men?"" A common method of cooking oatmeal in Scotland is to soak it overnight in salted water and cook on a low heat in the morning for a few minutes until the mixture thickens. In Scotland, oatmeal is created"
"are held, especially by schools and sports groups, in much the same way that ""sausage sizzles"" or barbecues can be. Recent rises in the cost of dairy products have however made these fundraisers less profitable than they once were. Cheese roll A cheese roll (occasionally known by the older name of ""Cheese roll-up"") is a snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and"
"Scott's Porage Oats Scott's Porage Oats is a Scottish breakfast cereal (a brand of porridge) sold in the United Kingdom. Porridge has been consumed in Scotland as a staple food since the Middle Ages, and is primarily consumed in the winter. A&R Scott began producing Scott's Midlothian Oat Flour in 1880, in Glasgow, moving to Edinburgh in 1909, and the distinctive name, Scott's Porage Oats, was adopted in 1914. They have been milled at the Uthrogle Mills at Cupar in Fife, Scotland, since 1947. In 1982, A&R Scott was purchased by Quaker Oats Ltd, one of their main competitors. The"
"Cheese roll A cheese roll (occasionally known by the older name of ""Cheese roll-up"") is a snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and Southland of New Zealand, where they are commonly found as a menu item at cafeterias and similar food outlets, and uncommonly referred to as southern sushi. They are one of only a very small number of recipes which are"
"Macroom Oatmeal Macroom Oatmeal is a traditional stone-ground Irish oatmeal produced in Macroom, County Cork, Ireland, at Walton's Mill, the last surviving stone mill in Ireland. It was taken aboard Slow Food's Ark of Taste in 2011, one of only seven Irish foods ever selected for the ark. The mill has been operated continuously by the same family since the 1700s. Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill. Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe which appears on the package. Macroom oatmeal is stone-ground, then kiln-toasted. Saveur Magazine called it ""different from anyone"
"Scottish variant, fruit pudding, includes dried fruit in addition to beef suet and oatmeal. White pudding White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. White pudding is often thought of as a very old dish that, like black"
"& Apple or Oatibix Bitesize Chocolate & Raisin in addition to the original flavour. Ready Brek is an oat-based breakfast cereal that is intended to be served hot, and comes in three varieties; 'Original', 'Chocolate' and 'Seriously Oaty'. A butterscotch flavour was marketed during the 1970s. Weetabix is a whole grain wheat breakfast cereal that comes in the form of palm-sized biscuits. It is Weetabix Food Company's flagship product, introduced in 1932 and is officially the top-selling breakfast cereal in the United Kingdom, accounting for 8% of the country's total cereal sales. The cereal, which is manufactured in facilities in"
"Skirlie Skirlie is a Scottish dish, made from oatmeal fried with fat, onions and seasonings. The ""skirl"" indicates the noise made by the frying ingredients. Similar to white pudding, which has similar ingredients but is boiled in a tripe skin, it is served as a side-dish with potatoes, or used as a stuffing for chicken or other fowl. It is also a common side dish to accompany mince and tatties or christmas dinner, especially in the northeast of Scotland. Suet, lard, beef dripping or butter are used. The addition of salt at the cooking stage is crucial, but a bit"
"mixture has risen to produce something like a Yorkshire pudding batter, it is ladled onto a griddle or bakestone, and dried through. Staffordshire oatcakes are commonly paired with bacon, sausages, mushrooms, kidney, and baked beans, among others. A related oatcake is sometimes found in neighbouring Derbyshire. Throughout the Nordic and Baltic regions, oatmeal porridge made from rolled oats and water or milk is a traditional breakfast staple. Known under various local names meaning ""oat porridge"", ""oat flake porridge"" or ""oatmeal porridge"", it is normally made either salty or sweet by adding salt or sugar, and it is often eaten with"
"in their flavour: ""Blue Monday"" (named after his favourite New Order song) is a creamy Shropshire Blue, sharp with a very faint sourness; ""Little Wallop"" is a soft goats’ milk cheese, washed in Somerset cider brandy and wrapped in vine leaves; and ""Farleigh Wallop"" is a goats cheese made with sprigs of thyme. The latter was voted Best Goats' Cheese at the 2008 British Cheese Awards, where James himself was a judge in 2010. James' range of everyday cheeses hit the shelves of Asda in 2011. The flavour combinations include 'cheddar and tomato ketchup', 'cheddar and salad cream', and 'cheddar"
"although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture. France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou, where goats are said to have been brought by the Moors in the 8th century. Examples of French chèvres include Bucheron, Chabis, Chavroux, Clochette, Couronne Lochoise, Crottin de Chavignol (largest produced goat cheese AOC), Faisselle, Montrachet (Burgundy), Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou du Poitou, Valençay, and Pyramide. It is"
"regional variety as well. Oatmeal made with rolled oats is common to much of Canada and New England at breakfast, but is replaced by grits in the Southeast, where eating oatmeal for breakfast is a newer convention of the past 50 years as it is traditionally too warm to grow oats there. Biscuits leavened with baking powder or baking soda are a staple of the South and a component of biscuits and gravy. Country ham is very popular in every Southeastern state but Florida and replaces Canadian bacon in recipes. Scrapple and Taylor Ham are breakfast meats common to Pennsylvania,"
"cranberries. In Yorkshire, apple pie may be accompanied by white Wensleydale, giving rise to the saying 'an apple pie without the cheese is like a kiss without the squeeze'. In Yorkshire and North East England it is often eaten with fruit cake or Christmas cake. In his essay ""In Defence of English Cooking"", George Orwell rates Wensleydale as second only to Stilton among British cheese varieties. In the popular 1962 novel ""Hornblower and the Hotspur"" (set in 1803) the title character makes ""an epoch-making discovery, that Wensleydale cheese and port were a pair of heavenly twins"" (ch. 9). Wensleydale was"
"larger logs. Andrew McMeel, in his book ""1001 Foods To Die For"", described the taste as ""creamy and gentle, delicately salty with a faint lemon tang."" In 2015, Pantysgawn was one of several British cheeses discussed by writer Julie Bindel for ""The Guardian"". In the article she suggested that more home grown cheese, including Pantysgawn, should be eaten by British consumers. McMeel described Welsh goat cheese as having a ""unrivaled reputation"". He added that in moving the production of Pantysgawn from a single small farm to a larger operation resulted in no loss of care in the production. It received"
"baking. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain used. Scottish soldiers in the 14th century carried a metal plate and a sack of oatmeal. According to contemporary accounts, a soldier would heat the plate over fire, moisten a bit of oatmeal and make a cake to """"comfort his stomach. Hence it is no marvel that the Scots should be able to make longer marches than other men."""" Samuel Johnson referred, disparagingly, to this staple diet in his dictionary definition for oats: Lord Elibank"
"Isle of Mull Cheddar Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Inner Hebrides, Scotland. It is made from unpasteurised milk. The cows on the Sgriob-ruadh farm are grass-reared with fermented grain from the nearby Tobermory distillery also used for fodder. Milk is taken directly to the cheesemaking vats without being pasteurised. The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. Jeff and Chris Reade began making the cheese"